ALBACORE TUNA RECIPES RECIPES

Steps:

• In a small bowl, combine the salt, brown sugar, and orange and lemon zest.
• In a large container, pack the brine onto the fish, making sure, if the fillets are stacked, that there is enough brine between each so the flesh of the fish itself is not touching. Transfer to the refrigerator to brine for 6 hours.
• Remove the fillets from the brine and and rinse thoroughly under cool water. Pat dry and place on a greased wire rack set over a baking sheet.
• Return the fillets on the rack to the refrigerator for 30-40 minutes.
• When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
• Remove the fillets from the refrigerator and place directly on the grill grates. Close the lid and cook for 3 hours.
• Increase the grill temperature to 225°F and continue cooking until the fish has developed a light brown color and flakes easily when nudged with a fork, about 1 hour more.
• Remove the fish from the grill and enjoy immediately, or allow to cool completely before storing in an airtight container in the refrigerator for up to 1 week. Enjoy!

Steps:

• DRAIN 12 ounces solid white Albacore tuna; SET aside.
• CHOP all SALAD ingredients to specifications.
• WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
• STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky).
• FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
• SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!